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My Frigidaire Professional Series PLGF659EC oven doesn't bake evenly. If I put in two cakes side by side, they both seem to brown much more on the sides closest to the oven wall. If I put them on different racks, the top cake burns and the bottom cake doesn't brown. Is it defective? Can this be fixed?
I own the Frididaire Professional series 36" gas range PLGF659E C. I have had the brackets that hold the oven door replaced. The weight of the door is not supported by the cheap brackets. My door is ready to fall off again. Has anyone else had this problem?I own the Frididaire Professional series 36" gas range PLGF659E C. I have had the brackets that hold the oven door replaced. The weight of the door is not supported by the cheap brackets. My door is ready to fall off again. Has anyone else had this problem?
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Sounds like your oven burner is maybe setting at a angle, out of its bracket. You can turn down the oven flame by turning the burner orifice a little bit clockwise until the flame doesn't come up around the spreader plate. Also make sure your not blocking any vents on the bottom of the oven with foil or pans.
I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.
As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.
The convection oven does a good job of cookies, and the broil mode is okay.
I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.
If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.
A separate oven thermometer is absolutely necessary in baking. Something similar to this would be cheap and easy. http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=10161738
Did you recently change either mixers or brand of any ingredients?
Also, you could be getting heat from only the TOP element. Turn the oven on and look at both. The bottom should be brighter than the top for regular baking.
Sounds like the igniter is not operating at full capacity. What happens is that the oven does not light when it should. Instead, the oven is cooling down much too far so when the oven does light it has too heat more rapidly. This causes the outside to brown/burn long before it should.
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